As final preparations take shape for this year’s FiE event, Plamil Foods has extended its portfolio with a new bake-stable dairy-free milky chocolate, writes Neill Barston.

The new series has been devised for applications across bakery, snacks and confectionery segments, and builds upon the Kent-based manufacturer’s extensive range.

Moreover, as the Folkestone firm explained to our title, its latest series has been created to withstand the rigours of baking and thermal processing, the new chocolate delivers a smooth, creamy milky flavour while maintaining chip definition, appearance and functionality throughout most heat processes.

As the company revealed, the new series is also available as part of Plamil’s expanding own-brand and white-label manufacturing and packing services, which have become an integral part of its work.

Manufactured in Plamil’s dedicated free from facility, this chocolate, as an ingredient is suitable for manufacturers seeking high-quality solutions that meet growing consumer demand for free-from, vegan and plant-based products.

Until now a bake stable milk alternative has not been available that replicates the taste and performance of traditional bake stable milk chocolate, often leaving manufacturers reliant on standard free from chocolate formulations that are simply not made for the application.

Plamil’s new bake-stable milky chocolate has been formulated for a wide range of applications, including: Biscuits and cookies, Cakes and muffins, Pastries and Danish products, Tarts and sweet bakery items, Dough inclusions and additions, Fruit and protein bars, Cereal and snack products, Deposited and baked confectionery

As the company added, the chocolate’s enhanced bake stability helps maintain visual appeal after baking by reducing smearing and excessive melting during manufacture.

In addition to inclusions, the product can also be used in thicker coating applications, making it suitable for snack bars, bakery products and confectionery items where a more substantial chocolate layer is required.

“Manufacturers increasingly need free-from ingredients that deliver both exceptional taste and consistent processing performance,” said Adrian Ling,

“Our new Bake-Stable Milky Chocolate complements our existing dark and white bake-stable chocolate range. It opens the door to solving production issues, opening up opportunities for free from market sector to include milky chocolate in ranges. We are pound it has the creamy flavour profile consumers expect from milk chocolate while offering the processing characteristics required for modern bakery, snack and confectionery production.”

As demand for dairy-free and allergen-conscious products continues to grow, the launch further strengthens Plamil’s portfolio of chocolates available to food manufacturers across the UK and international markets.